Bountiful Empire
A History of Ottoman Cuisine
Seiten
2025
Reaktion Books (Verlag)
978-1-83639-001-5 (ISBN)
Reaktion Books (Verlag)
978-1-83639-001-5 (ISBN)
An examination of the rich culinary culture of the Ottoman Empire.
Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire – one of the largest and longest-lasting empires in history – as it changed and evolved over more than five centuries. From sultans to soldiers, food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political and military spheres.
Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.
Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire – one of the largest and longest-lasting empires in history – as it changed and evolved over more than five centuries. From sultans to soldiers, food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political and military spheres.
Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.
Priscilla Mary Işın is a food historian based in Istanbul, Turkey. Her publications include A King's Confectioner in the Orient (2003) and Sherbet and Spice (2013), which traces the history of Turkish confectionery and desserts.
Introduction
1 Culinary Roots: From Central Asia to Anatolia
2 Historical Development, 1299–1922
3 Meals
4 Etiquette
5 Hospitality and Charity
6 Palace Cuisine
7 Cooks and Kitchens
8 Celebrations
9 Food Laws and Trade
10 Restaurants and Street Food
11 Picnics and Travel Food
12 Military Fare
13 Kitchen Utensils and Tableware
14 Water and Sherbet
15 Coffee and Coffee Houses
16 Alcoholic Drinks and Taverns
GLOSSARY
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index
| Erscheinungsdatum | 03.01.2025 |
|---|---|
| Zusatzinfo | 115 illustrations, 81 in colour |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 250 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-83639-001-7 / 1836390017 |
| ISBN-13 | 978-1-83639-001-5 / 9781836390015 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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